The Wonders of Soup

                                                               by Beth Rank

Soup is a wonderful way to stretch your food money at this time of the year. There is something about having something warm in your stomach that keeps you feeling full for much longer. 

I have made soup out of just about everything and hardly anything! You can simmer a small amount of meat in some water with some onions, salt and pepper until tender, add some potatoes and carrots and you've got a good, hearty meal that sticks to your ribs. Add a slice of bread and butter and it can be heaven! 

If you want, you can buy canned or boxed broth, cook veggies until tender and add already cooked turkey, chicken or beef (put the ham down, and just walk away, ok?). Making your own broth is best and the healthiest, though. You know what is in it because you make it yourself. What ever you do, make a big pot and put any leftovers not eaten in the freezer. Also, I simmer beef and chicken in water with onions, garlic and seasonings, and I freeze this broth to make soup or stew later. You do not even have to have meat at all and I have included some recipes at the end of this article. 

Please remember that December is a great month for buying extra baking supplies, real butter (which can be wrapped and frozen) and turkey, which can be used for making soups and casseroles. You can get chicken and beef broth very cheap right now to keep in your pantry, to make soup on a snowy or cold, rainy day. 

Please try your best to keep that pantry stocked! It is very, very important to start stocking now. Every little bit helps. I have lists of foods to always have on hand in my earlier articles. Make sure to always have some noodles or pasta around to make your soup even heartier, if you like.

Beef soup

1 lb stew meat (you can use more or less)

Onion soup mix

Onions

6-8 cups water

Potatoes

Carrots

Canned Tomatoes (or fresh or may be omitted entirely)

Canned or frozen veggies such as peas or whatever you like

A bay leaf is good in this too, but remove it before serving

Bring beef, soup mix, onions and water to a boil. Turn the burner down low and simmer for 1&1/2 hours until beef is tender. Increase heat and add carrots and potatoes. Cook these until tender then add tomatoes (if desired) and canned or frozen veggies (if desired). Cook until all is nice and hot, seasoning with salt and pepper as you go, then enjoy!

Note: You can skip the onion soup mix and use beef (better if beef has bones) with lots of onions, garlic, seasoning salt, pepper. You can add dry bouillon or canned or boxed broth if you like, too. Cook until beef is tender then add the rest. The possibilities are endless! 





Leftover Baked Potato Soup
Turn a leftover baked potato into a delicious and filling potato soup. This is an interesting recipe for two that I found. It could very easily be doubled for 4 and be even better with a little frozen broccoli added.
Ingredients:
1 Tbsp. butter
1 Tbsp. flour
1-1/2 cups milk
1 Leftover baked potato, chopped into small pieces
Salt
Pepper

1. Make a roux with the butter and flour.
2. Add in the milk, potato pieces and salt and pepper to taste.
3. Bring to a brief boil on medium heat and serve.

Optional: If you have cheddar cheese, grate some up and add it after you have removed the soup from the heat. You can also add in broccoli, leftover carrots – use your imagination.

Serves 2